Herbs & Spices

Showing 1–12 of 59 results

  • Anise Myrtle

    From: $19.04
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    Anise Myrtle grows in the sub-tropical rainforest regions of eastern Australia and is related to the lemon myrtle tree. Indigenous Australians traditionally use Anise Myrtle to flavour food and to make a revitalising beverage.

    With a distinct aniseed-licorice flavour, this dried Anise Myrtle leaf from Northern NSW has an essential oil profile comparable to true aniseed. Use it as a Bushfood substitute in any dish that you would normally flavour with Aniseed.

    Anise Myrtle can be used wherever you use Star Anise, Fennel or aniseed liqueur to give a great aniseed-licorice flavour to your recipes and hot drinks.

    Steep 1-2 teaspoons of Anise Myrtle in boiled water for several minutes to create a refreshing herbal tea, add it to you favourite Chai blend in place of Star Anise, or pop a pinch into your favourite hot chocolate recipe.

    Anise Myrtle is a wonderful Bushfood addition to any spice blend – to use in curries and hotpots, or combined with seeds for dipping with crusty bread and oil. Add a little to a stir fry – delicious with chilli and seafood, a perfect accompaniment for pork. Toss vegetables in Anise Myrtle and coconut or olive oil before roasting, or sprinkle over any salad for a tasty aniseed lift. Great in dips, salad dressings and hot sauces.

    Replace aniseed liqueurs in savoury or sweet recipes with Anise Myrtle for a truly delightful alcohol free licorice flavour. Anise Myrtle adds a unique flavour to fresh baked bread, muffins and cookies, and is truly wonderful in rich fruit cakes and steamed winter puddings.


    Anise Myrtle (Backhousia anisata), dried and ground.

    5% of all Bush Tucker Sales Proudly Donated to Outback Community Projects

  • Australian Pink Lake Salt Medium

    From: $3.75
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    This Australian Pink Salt is from a lake in Western Victoria, which is fed by natural salt aquifers. The lake dries out in the Summer, leaving beds of beautiful mineral rich pink salt. In collaboration with the Barengi Gadjin Land Council, who represents the Wimmera’s traditional land owners, a small amount of pink lake salt is hand-harvested annually. By utilising this traditional knowledge, every effort is taken to minimise the harvest’s impact on the land.   The gourmet pink salt is then naturally sun dried, to produce a delectable savoury flavour. This unique salt is a delicious addition to recipes and can be used as a convenient and flavoursome condiment. It imparts a rich flavour that enhances the taste of any dish.

    This medium Pink Lake Salt is a perfect all-purpose salt for convenient use as a condiment at the table, as a recipe ingredient, or for baking. Add a pinch to porridge or smoothies to bring out the flavours. Use it in recipes during cooking or lightly sprinkle ground salt over dishes when serving.                                                                                                                                                            Pink lake salt is suitable for use in a grinder or mill. At the table, serve pink salt in a small dish or salt crock rather than a shaker. It also works wonderfully in a mortar and pestle with fresh herbs or dried spices. Try it with sesame, coriander and cumin seeds, with a few peppercorns for a delicious savoury sprinkle or as an accompaniment to dipping oil and crusty bread.


    Australian Pink Lake Salt.

    Preservative Free, Non GMO.

  • Bay Leaves

    From: $2.20
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  • Brown Mustard Seeds

    From: $0.87
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    Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. Brown mustard has a pungent taste and is the type used to make Dijon mustard. These seeds are preferred over yellow in many Indian and African dishes for their heat.

    How to Use:

    The whole seeds lack aroma but as you crush and cook with them their punchy, nutty flavour is quickly released. Brown and black mustard seeds are favoured in Indian cooking and go particularly well with fish. In India, whole brown seeds are fried in oil until a popping sound is heard. This gives the seeds a nutty flavour, important in many vegetarian dishes.

  • Cayenne Pepper

    From: $1.07
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    Cayenne pepper powder comes from red hot chilli peppers.  This spice is Hot and spicy and adds zest and flavour to a variety of dishes.

    How to Use:

    You can add cayenne pepper to your salad dressings, soups, stir-fries, curry dishes, and pretty much all lentil, wholegrain and vegetable dishes. You can also add a teaspoon of it to a glass of water to create a daily tonic.

  • Cinnamon Quills Cassia

    From: $1.90
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  • Crushed Chilli Medium

    From: $1.09
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  • Fancy Green Cardamom Pods

    From: $7.15
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    Prized by Indian, Scandinavian, and Middle Eastern cooks, cardamom has a sweet, warm taste and an exotic floral aroma. Its uses span the culinary spectrum from beverages and delicate desserts to meats and curries.

    How to Use:

    Cardamom is used in different ways by different cultures: in the Middle East to flavour coffee, in Scandinavian communities as a dessert baking spice. In India it is a savoury spice for curries. Grind the pods as needed for fresh taste and flavour. Cardamom is essential in curry powders, dhals and masalas, and is also used to flavour desserts and drinks.  Mix cardamom pods with star anise, cinnamon sticks, black tea and milk to make a wonderful chai tea.

  • Galangal

    From: $3.60
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    A member of the ginger family that adds a unique taste to Indonesian and Thai dishes in particular. In its raw form, galangals have a stronger taste than common ginger. They are available as a whole rhizome, cut or powdered. The whole fresh rhizome is very hard, and slicing it requires a sharp knife.

    How to Use:

    Galangal has a pervading perfume and pungency associated with Asian cuisine. It gives Thai food its characteristic flavour and goes well in all Asian curries. Galangal powder can be used in soups such as Tom Yum and in curries, stir-fries and sauces.

  • Garam Masala

    From: $1.75
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    Garam masala is a blend of spices. The name means “hot spice” in Hindi and is a Northern Indian style curry powder.

    How to Use:

    As a rule, garam masala is added at the last step of cooking, almost like a fresh herb. If cooked too long, it becomes bitter. This highly aromatic seasoning serves as an all-purpose blend in Indian cooking, seasoning dishes from lamb and pork to fresh fish to potato and vegetable dishes.

  • Ground Cardamom

    From: $7.15
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  • Ground Chilli Hot

    From: $1.10
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